Directions:

Preheat oven to 110c/225f/Gas 1/4.

1 For the Harissa Mix: Heat a frying pan and dry roast a pinch of
turmeric, ground cumin, ground coriander and chilli powder for 30
seconds. Add the chilli and lime zest. Mix in a mortar and pestle
with juice of 1/2 lemon and the chopped fresh coriander until well
combined. Season and keep to one side.

2 Peel and dice half the potato. Boil a pan of salted water and cook
the potato until soft. Drain the potato and in the same pan melt the
butter.

3 Put the potato in the pan and, keeping 1 tbsp harissa mix, add the
rest to the potato. Mash and keep warm. Grate the other potato half.
Season.

4 Heat a shallow frying pan with 1 tbsp olive oil. Spread the potato
into the pan and cook for 2-3 minutes until golden on both sides.
Keep warm.

5 Boil a pan of salted water and add 1/4 bean medley as per the
packet. Drain and process with the spices and 2 tbsp olive oil until
combined. Put aside.

6 For the Sweet and Sour Sauce: Boil a pan of salted water and cook
two handfuls of broad beans with one handful of peas until tender.
Drain.

8 Julienne the fennel and chop the trimmings. Place in a small bowl
with the juice of 1/2 lemon and 2 tbsps olive oil. Mix together and
season.

9 Cut both ends of the salmon, leaving the thick middle fillet to one
side. Skin and cut the salmon ends into thin strips. Place in a bowl
with the zest and juice of 1/2 lime. Layer the salmon strips on a
plate followed by the fennel. Serve with the sweet and sour sauce.